Chocolate Sponge Cake

Check out this quick and easy basic chocolate sponge cake. This moist chocolate cake is a super simple, all-in-one cake for all those chocolate lovers out there. Serve with an extra dollop of cream for ultra indulgence.
It’s always useful to be able to chuck a sponge cake together. Purists may argue that an airy cake is best made in stages, starting with creaming the butter and sugar, but an extra teaspoon of baking powder makes up for any shortfall in lightness.
Make sure your butter is really soft or you won’t be able to beat the mixture without getting lumps. And line your cake tins before you start making the cake if the mix has to wait while you find tins, baking paper, etc, it may lose some of its lightness.
We prefer to use ordinary dark chocolate, which has a little added sweetness, for icing our sponge cake you can use 70% chocolate, but you may need to sweeten the icing with a little sugar if it tastes very strong and bitter.

INGREDIENTS

• self-raising flour 175g
• 70% cocoa powder 3 tbsp
• unsalted butter 175g, softened completely
• golden caster sugar 175g
• baking powder 1 tsp
• eggs 3
• milk 1-2 tbsp 
• double cream 300ml pot

DIRECTIONS

1. Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
2. Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
3. White chocolate and raspberry: omit the cocoa and leave the flour at 175g. Stir a handful of white chocolate chips into the mix before baking. In the icing, swap dark chocolate for white, melt it without the butter and fold it into 150g half-fat mascarpone instead. Add a layer of fresh raspberries to the filling.
4. Chocolate and orange: make the cake mix and add the zest of 2 oranges and a handful of dark chocolate chips. Add the zest of an orange and a little icing sugar to the whipped cream.

Chocolate Cake

Fresh zucchini, chocolate cake, and a simple ganache come together for this surprisingly easy and rich chocolate cake!

INGREDIENTS

Cake

• 1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
• 1 1/4 cups milk
• 3/4 cup butter, melted
• 1 cup finely shredded unpeeled zucchini (about 2 medium)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla
• 4 eggs

Ganache

• 2/3 cup heavy whipping cream
• 6 oz semisweet baking chocolate, chopped

Topping

• 1 cup sliced fresh strawberries or raspberries

DIRECTIONS

1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; line bottoms with round pieces of cooking parchment paper, and grease parchment paper.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide and spread batter evenly in pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.
4. Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.

Queen of Hearts Cake

Swirls of vanilla frosting decorate this beautiful 3-layer cake, perfect for any celebration. A slice reveals a dramatic red layer inside sure to impress all.

INGREDIENTS

Cake

• 2 boxes Betty Crocker™ Super Moist vanilla cake mix
• Water, vegetable oil and eggs called for on cake mix boxes
• 1 teaspoon unsweetened baking cocoa
• Red gel food color

Topping and Filling

• 5 containers (16 oz each) Betty Crocker™ Rich & Creamy vanilla frosting
• Red heart shaped candies

DIRECTIONS

1. Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
2. Make cake batter as directed on boxes (both boxes can be made at one time).
3. Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food color to desired color. Pour batter into third pan.
4. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
5. Place small amount of frosting in center of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
6. Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe center of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
7. Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.

Peanut Butter Silk Cake

Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1 1/4 cups water
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 cup whipping cream
• 1/2 cup creamy peanut butter
• 1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
• 1 cup chopped peanuts, if desired

DIRECTIONS

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Chocolate Strawberry Icebox Cake

Cool and creamy, this company-worthy cake features an unbeatable combination of mascarpone cheese, chocolate, whipping cream and graham crackers. Prepare it in 20 minutes, then let all the flavors chill into perfection.

INGREDIENTS

• 1 lb fresh strawberries, cut into quarters
• 3 tablespoons powdered sugar
• 3 cups cold whipping cream
• 1 container (8 oz) mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 box (14.4 oz) chocolate graham crackers
• 1 cup miniature semisweet chocolate chips

DIRECTIONS

1. In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
2. In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
3. In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
4. Line bottom of 13x9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.

Chocolate Peanut Butter Icebox Cake

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

INGREDIENTS

• Betty Crocker double chocolate chunk cookie mix
• Oil, water and egg called for on cookie mix pouch
• 1 package (8 oz) cream cheese
• 1/3 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 1 cup mini peanut butter cups
• 1/2 cup chocolate sauce or topping

DIRECTIONS

1. Bake cookies as directed on pouch. Cool completely.
2. In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
3. Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
4. In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
5. Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Gooey Sugar Cookie Bars Cake

Reminiscent of classic gooey butter cakes, these bars are packed with plenty of butter, made easy with sugar cookie mix, and finished with whipped cream and juicy strawberries.

INGREDIENTS

Bar

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1/2 cup butter, softened
• 1 package (8 oz) cream cheese, softened
• 3 1/2 cups powdered sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup butter, melted

Topping

• 3 cups coarsely chopped strawberries (about 1 lb)
• 2 tablespoons powdered sugar
• 2 teaspoons fresh lemon juice
• 1 cup heavy whipping cream, whipped

DIRECTIONS

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix and 1/2 cup softened butter until mixture forms coarse crumbs. Spread mixture evenly in pan; press lightly.
3. In large bowl, beat cream cheese, 3 1/2 cups powdered sugar, eggs and vanilla with electric mixer on low speed until blended; scrape bottom and side of bowl. Beat on high speed until smooth. Beat in 1/3 cup melted butter until blended. Pour over cookie mixture; spread evenly.
4. Bake 30 to 35 minutes or until golden brown. Cool completely, about 2 hours.
5. Just before serving, in medium bowl, mix strawberries, 2 tablespoons powdered sugar and the lemon juice. Let stand 10 minutes, stirring occasionally. To serve, cut bars into 5 rows by 3 rows. Top each with strawberries and a dollop of whipped cream. Cover and refrigerate any remaining bars.

Cake Batter Cookie

Soft, sweet and oh-so-easy to make with Betty Crocker™ cake and cookie mixes, these clever cookie bars deliver irresistible cake batter flavor.

INGREDIENTS

Bars

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1 cup butter, melted and slightly cooled
• 3 eggs
• 1 teaspoon vanilla
• 3 tablespoons Betty Crocker™ Decorating Decors rainbow mix

Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla
• Assorted candy sprinkles

DIRECTIONS

1. Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan.
3. Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours.
4. In large bowl, beat 1 cup softened butter, the powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla until combined. Add additional milk 1 teaspoon at a time until spreading consistency. Spread over cooled bars. Sprinkle with assorted candy sprinkles. Cut into 6 rows by 4 rows.

Brownie Batter Cheese Cake

This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy chocolate cheesecake with a chocolatey crust and a topping of silky chocolate ganache.

INGREDIENTS

Crust

• 1 box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on box for cakelike brownies

Filling

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla
• 2 eggs

Topping

• 1 1/2 cups semisweet chocolate chips
• 3/4 cup heavy whipping cream
• 1/4 teaspoon fine sea salt, if desired

DIRECTIONS

1. Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
2. Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
4. Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
5. In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

Peanut Butter Cookie Candy Bars Cake

Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg

Filling

• 1/3 cup light corn syrup
• 3 tablespoons butter or margarine, softened
• 3 tablespoons peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons vanilla
• Dash salt
• 3 1/2 cups powdered sugar

Caramel Layer

• 1 bag (14 oz) caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups unsalted dry-roasted peanuts
• Topping
• 1 bag (11.5 oz) milk chocolate chips (2 cups)

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Chocolate Cream Cheese Peanut Butter Bars Cake

Surprise! Baked and crumbled cookies top a fluffy, light cream cheese layer in favorite flavored cookie bars.

INGREDIENTS

Cookie Base and Topping

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg

Filling

• 1 1/4 cups semisweet chocolate chips
• 1/4 cup butter or margarine
• 1 package (8 oz) cream cheese, softened
• 2/3 cup crunchy or creamy peanut butter
• 3/4 cup powdered sugar
• 1/2 cup whipping cream

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
2. Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
3. In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
4. In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Chocolate Peanut Butter Dream Bars Cake

Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons cold strong brewed coffee or water
• 1 egg

Filling

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 container (8 oz) frozen whipped topping, thawed
• 1 bag (9 oz) Reese's™ peanut butter cups miniatures, chopped

Topping

• 1/4 cup creamy peanut butter
• 1/4 cup milk
• 2 tablespoons sugar
• 3 oz bittersweet baking chocolate, melted
• 1 cup unsalted dry-roasted peanuts

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Peanut Butter and Jam Bars Cake

Great swirls of flavor! Here's a frosted bar with a favorite peanut butter and jam combo.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 1/2 cup peanut butter chips

Topping

• 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
• 1 tablespoon milk
• 1/4 cup creamy peanut butter
• 1/4 cup seedless raspberry or strawberry jam

DIRECTIONS

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.
3. In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.

Lemon Raspberry Brunch Cake

Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

INGREDIENTS

Cake

• 3 cups Original Bisquick™ mix
• 3/4 cup milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 2 Eggland’s Best Large Eggs
• 2 cups fresh raspberries

Topping

• 2/3 cup sliced almonds
• 1/4 cup Original Bisquick™ mix
• 1/3 cup sugar
• 2 tablespoons butter, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2. In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
3. In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Lemon Lime Magic Cake

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!

INGREDIENTS

Cake Layer

• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Lemon Lime Layer

• 4 eggs, slightly beaten
• 1 1/2 cups sugar
• 1 tablespoon finely grated lemon peel
• 1 tablespoon finely grated lime peel
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice

Topping

• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• Additional finely grated lemon and lime peels, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
3. In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Turtle Bundt Cake

The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.

INGREDIENTS

Cake

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• 1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
• 1 cup water
• 1/2 cup vegetable oil
• 1/4 cup caramel topping
• 4 eggs
• 3/4 cup chopped pecans
• Toppings
• 3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
• 1/4 cup caramel topping
• 1/4 cup coarsely chopped toasted pecans

DIRECTIONS

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2. In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
5. When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Chocolate Chip Cookie Dough Lush Cake

Chocolate chip cookie lovers, get ready  this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.

INGREDIENTS

Cookie Crust

• 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
• Butter and egg called for on cookie mix pouch
• 1/4 cup butter, melted

Layers

• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
• 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
• 3 cups cold milk
• 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Butterfinger Lush Cake

Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
• Vegetable oil, water and egg called for on cookie mix pouch
• 1/3 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Lemon Lush Cake

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1/4 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon finely grated lemon peel
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
• 3 cups cold milk

DIRECTIONS

1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Spumoni Brownie Lush Cake

The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.

INGREDIENTS

Brownie Base

• 1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Layers

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup more fruit cherry pie filling
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
• 3 cups cold milk

Topping

• 1/4 cup chopped shelled pistachio nuts
• 20 maraschino cherries, stems removed, patted dry, cut in half
• 2 tablespoons chocolate fudge topping

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
4. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.